The Best Holiday Rugelach Cookies Recipe
“Unbeatable and absolutely beautiful!”
Perah Gabso
Original Recipe Author
Though they’re described as cookies, the rugelach cookies are actually a bit more than that. Their texture leans more toward pastries with flaky, buttery layers of dough that you fill with various stuffing!
Today’s recipe is tasty and flavorful and leaves your mouth with a one-of-a-kind rugelach that’s easy to make and even easier to eat!
So, let’s get you started!
Why this Rugelach Cookies Recipe is A MUST-try:
Frequently Asked Questions:
Rugelach Cookies Recipe
Do you mean the chocolate should be mixed with the cocoa powder and sugar?
No, you should add the cocoa powder to one-half of the dough after the first rising.
Can I make the rugelach without the cocoa powder?
Yes. While the cocoa powder will add a nice chocolate flavor, it’s still unnecessary.
Can I skip the butter substitute and make this recipe with oil only?
Sure, you can! Just make sure it’s one cup of oil for every 2 lbs. (1 kg) of flour.
Can you explain the step of “baking like in the bakeries” again? Should the oven be off?
Here’s how you can do it:
- Place a bowl of boiling water at the bottom of the oven
- Place the baking pans with the pre-baked rugelach above it
- Close the oven door and set the timer for half an hour
With this method, the dough relies on steam to help it expand, giving it a different texture than regular rising.
Featured Review
“Beautiful job, amazing look and detailed explanation. Thanks!!”
Lily Tzdaka
The Best Holiday Rugelach Cookies Recipe
Equipment
Ingredients
Rugelach:
- 1 cup sugar
- 1 tsp. Salt
- 2 lbs. flour (1 kg)
- 2 tbsp. dry yeast
- 2 tbsp. oil
- 2 tbsp. oil
- 3 large eggs
- 3 tbsp. cocoa powder
- 1½ tbsp. vanilla sugar (20 g)
- 1½-2 cups lukewarm water
- 2 butter (or butter substitute sticks, soften (200 g))
- 1 jar of chocolate spread (to taste)
- 1 egg (beat with some water and some sugar)
Glaze:
- 1 cup sugar
- 1 cup water
- 1 segment of lemon
- 1 tsp. vanilla extract
Instructions
- Boil all the glaze ingredients together, then set it aside.
- Mix the flour, yeast, vanilla sugar, and salt in a mixer bowl with a kneading hook.
- Add eggs and butter (or butter substitute).
- Add water slowly.
- Start kneading at a low speed, and increase the speed slowly.
- Knead for about 7 minutes, then add two tablespoons of oil towards the end of the process.
- Allow it to rise for a half hour.
- Divide the dough into two balls.
- The first ball: knead slightly and place in a bowl to rise as it is.
- The second ball: place it in a separate bowl and add three tablespoons of cocoa powder and two tablespoons of oil—knead until the cocoa powder is evenly combined with the dough.
- Allow both balls to rise for another half hour.
- Flour your work surface slightly.
- Divide each existing ball into two other ones.
- Start rolling out the light-colored dough into a thin sheet and cover it with the chocolate spread.
- Roll out the dark-colored dough on another side of your work surface, and lay it on top of the part with the chocolate spread.
- Gently roll out the two layers of dough together.
- Using a pizza wheel, cut into a rectangle and then cut into triangles.
- Roll up each triangle from the wide side towards the pointy side, and place in a parchment paper-lined baking pan.
- Repeat the steps above to finish the dough.
- To quickly recap: roll out the light-colored dough, spread with chocolate spread, roll out the dark-colored dough, place over the chocolate spread, roll out once again, then cut into long triangles.
- After rolling up all the rugelach, it’s time for the last and most important rising!
- It’s recommended to boil water, pour it into a bowl, and place it at the bottom of the oven.
- Above the bowl, place the baking pans for optimal rising (this step is called “steam rising,” just like proofing ovens professional bakeries have).
- Set a timer for half an hour.
- After the last rising, remove the rugelach from the oven and brush it with beaten egg.
- Convection bake in a preheated oven at 400°F (200°C) for about 20 minutes or until nice and dark.
- As soon as you remove it from the oven, brush it with the glaze.
Tips
If you’re baking half the amount, you should use a standard method (avoid convection).
The pastries can be frozen and warmed in a microwave or hot plate.
your time to shine:
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“I made it, came out a huge amount and super scrumptious!”
Hadas Moriah
Fan
“The most perfect of all!”
Limor Franko
Fan
Oh, and we almost forgot!
This Rugelach Cookies Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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